Directions:
- 1. In a large saucepan, saute' onion and garlic in oil until tender. Remove from heat.
- 2. Stir in peas, broth, lemon juice, dill, salt and pepper.
- 3. Place half of the mixture at a time in a blender; cover and process until pureed.
- At this point, return to saucepan and heat thoroughly.
- * If serving cold, add all the pureed mixture to the blender and add the yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.15 Kcal (1361 kJ) | ||
| Calories from fat | 79.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 14% | |
|---|---|---|---|
| Cholesterol | 7.96mg | 3% | |
| Sodium | 1700.6mg | 71% | |
| Potassium | 815.13mg | 17% | |
| Total Carbs | 46.21g | 15% | |
| Sugars | 21.86g | 87% | |
| Dietary Fiber | 11.81g | 47% | |
| Protein | 13.67g | 27% | |
| Vitamin C | 68.2mg | 114% | |
| Iron | 4.1mg | 23% | |
| Calcium | 171.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 47.22 Kcal (198 kJ) | ||
| Calories from fat | 11.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 14% | |
|---|---|---|---|
| Cholesterol | 1.16mg | 3% | |
| Sodium | 246.98mg | 71% | |
| Potassium | 118.38mg | 17% | |
| Total Carbs | 6.71g | 15% | |
| Sugars | 3.18g | 87% | |
| Dietary Fiber | 1.72g | 47% | |
| Protein | 1.99g | 27% | |
| Vitamin C | 9.9mg | 114% | |
| Iron | 0.6mg | 23% | |
| Calcium | 24.9mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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